DUTCH INDONESIAN FOOD RECIPES

            The regions in the north and east of the Netherlands, such as the province of Groningen, Friesland, Drenthe, Overijssel and Gerderland make dishes northeast Netherlands.The region is the least populated regions in the Netherlands, even with the development according to historical lows. The end of the 18th century, the introduction of large-scale agriculture mean that Dutch cuisine in general are known for many kinds of meat. Lack allow hunting and livestock farming, although a dish in the coastal area near Friesland, Groningen and Overijssel section bordering the IJsselmeer also includes a lot of fish.Various dry sausage still one type of sausage metworst the Netherlands, can be found throughout the region and highly appreciated for its flavor is strong. Most towns and villages have their own variety of sausages. The region also produces traditional smoked sausage, (Gelderse) rookworst (smoked sausage Netherlands) is the most famous.  

This traditional sausages was smoked over wood chips and served boiled in water. These sausages contain a lot of fat and very watery. Sausage bigger is often eaten together stamppot, hutspot or zuurkool; while the smaller is often eaten as a snack.Some provinces also is host to various types of cakes and pastries. Unlike the southern Dutch cuisine that tends soft and moist, cake-baking in the northeast generally have a hard texture and spiced with ginger or contain a lot of small pieces of meat. Various kinds Kruidkoek (like Groninger Koek), Fryske dúmkes and small pancakes were delicious (including spekdikken ') is considered typical.In the case of alcoholic beverages, the region is famous for its many bitter beers (like Beerenburg).

           
      The province of North Holland, South Holland, Zeeland, Utrecht and Gelderlandic in Betuwe region is an area where western cuisine Netherlands found. The area is known by many dairy products, which includes cheeses such prominent Cheese Gouda, Cheese Leiden (cheese flavored with cumin), Cheese Edam (in the form of small balls) and leerdammer and Beemster, while Zaanstreek near Holland is famous for mayonnaise and mustarnya.Zeeland and South Holland produces lots of butter containing milk fat butter excessive compared to other European variety. The products of the process of making butter, the buttermilk (butter milk) was also considered to be typical of this area.        Seafood such as herring (eaten raw), mussels, eels, oysters and shrimp are widely available and typical in this area. Kibbeling, once the local delicacies that consist of small pieces of white fish, has become the fast food of this country.Pastries in this area tend to be very pale and often contain a lot of sugar, either caramel, powder or granule. For example oliebol (in its modern form) and Zeeuwse bolus. Cakes are also produced in large quantities and tend to contain a lot of butter and stuffed of some kind, mostly almonds.Traditional regional alcoholic beverages are beer and Jenever. Traditional alcohol Holland, Advocaat, a rich and creamy drink made of eggs, sugar and brandy, also native of this region.

  

Susmaker Shrimp Recipe
  
PrintPreparation time60 minutesCooking time15 minutesTotal time1 hour 15 minutes
Author: SelviOf recipes: SnacksCuisine: IndonesianSuggestions presentation: 18 pieces Material contents:

    4 tablespoons butter
    100 grams of shrimp, do not need to be peeled
    5 tablespoons cooking oil
    3 tablespoons flour
    1 tablespoon chives
    5 shallots
    1 teaspoon salt
    400 cc of liquid milk
    ½ tablespoon beef broth
    ½ tsp ground nutmeg
    1 stalk celery, finely cut 

Bolu material:

    6 egg yolks
    3 egg whites
    2 tablespoons granulated sugar
    1 teaspoon vanilla
    50 grams of wheat flour
    50 grams of margarine, melted
    50 grams grated cheese

                                                       

 

                                                                   Susmaker Udang

How to makeFill dough:         

 Fried shrimp in the oil that is already hot. Remove and drain, then peeled, cut into small pieces.
    Melt the margarine until hot and saute onion until fragrant. Add the flour. Stir for 3 minutes until blended.
    Pour milk, water and nutmeg powder and celery. Stir constantly until dough explode. Add beef broth, stir  until blended, then chill. 

Bolu dough:
      
    Beat the egg whites and egg yolks together with the sugar and vanilla until thick then add flour, stirring until blended.

Add the melted butter into the batter which has been flat earlier, stir until blended perfectly.
Susmaker:
       

Prepare the mold shaped small dots. Spread with butter and sprinkle with flour. Fill the mold with 2 tablespoons of cake batter, then add 1 tablespoon of dough, then cover again with 1 tablespoon of dough cake.
    
Sprinkle with grated cheese, then bake at 180◦C to a yellowish color, try not to brownish color because it will reduce the beauty of the color of susmaker itself. Please be advised to use teluar composition between the white and the yolk. The use of eggs that do not fit well as long teralalu shaking can cause the cake to be loud and split. Good luck!